Homemade Corn Broth

makes a scant 6 cups

I decided to make this broth a few days ago as a way to add more flavor to a pot of simmered mussels. I didn’t have any wine in the house and didn’t think to pack my vegetable bouillon either. I’d bought a few ears of corn earlier in the week to make corn chowder, though, and figured the sweet corn broth would add just the hint of flavor I needed to perk up my pot of mussels in lieu of white wine. It is 100% Virginia approved.

I’ve included step-by-step photos to show you how to remove the kernels from the cob. You can certainly buy a gadget to do this job, but really a chef’s knife is all you need. Start by cutting the kernels off one side. You’ll then have a flat surface to rest the cob and continue cutting off the rest of the kernels. Add the kernels to a container or ziptop bag. Freeze them to preserve the sweet flavor if you don’t plan on using them in the next day or two (here’s a recipe for creamed corn and summer corn chowder—swap in this broth for the vegetable stock). Dump the cobs into a pot and scrape them with a butter knife to release the remaining milk from the cobs. Now you’re ready to add some aromatics and put up a pot of homemade corn broth.

3 ears of corn, kernels cut off and saved for a later use

1 leek (white part only), rinsed clean and cut in half

2 garlic cloves, peeled and smashed

6 cups of water

Sea salt and freshly ground black pepper, to taste

Hold the cobs over a 4-quart pot. Using a butte rknife, scrape the cobs to release any remaining milk from them into the pot. Add the cobs to the pot, along with the leeks, garlic, water, salt and pepper.

Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes. Place a fine strainer or sieve over a deep bowl. Pour the stock through, discarding the cobs and any solids that have collected in the strainer. Let the stock cool completely. Store in the fridge in a tightly sealed glass jar for up to one week.